Make these steamed aubergines, then check out more aubergine recipes such as our grilled aubergines with salsa verde.


  • 350g pack baby aubergines, halved lengthways
  • 1 tbsp peanut butter
  • 1 tbsp soy sacue
  • 1 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 1 tbsp chin chow chilli oil, plus extra to serve (see notes below)
  • 2 tsp sesame seeds, toasted
  • 2 spring onions, thinly sliced
  • a few leaves coriander, to serve


  • STEP 1

    Put the aubergines into a steamer above a pan of simmering water and cook for 15 minutes or until really tender.

  • STEP 2

    Meanwhile, loosen the peanut butter in a bowl with a splash of boiling water. Mix in the soy sauce, rice vinegar, sugar and chilli oil.

  • STEP 3

    Arrange the aubergines on a platter and drizzle over the sauce. Top with sesame seeds, spring onions, coriander and more chilli oil, if you like.

Chiu chow chilli oil contains garlic, ginger and chilli flakes. We used Lee Kum Kee’s chiu chow, which is available from larger supermarkets.

Check out our best aubergine recipes...

Aubergine Meze Recipe

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